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Low-carb fried chicken breast fillets with Pecorino Romano cheese crust and sauteed mushrooms

Here's a quick and easy meal I threw together tonight. We had two chicken breasts and a package of sliced mushrooms in the fridge, waiting to be prepared... but we didn't know what to make.

Teri suggested that I make some kind of grilled herbed chicken dish with jack or mozzarella cheese and sauteed mushrooms. That got me thinking... I remembered that I had just purchased a big wedge of Pecorino Romano cheese... so this is what I came up with.

This recipe makes nice, crispy fried chicken breasts, with a crunchy Romano cheese crust - it's reminiscent of old-fashioned fried chicken, because the cheese has a nice crispy crunch to it, and Romano cheese is fairly salty so it brings out the natural flavor of the chicken breast fillets. Best of all, the finished dish is very low-carb. Even if you decide to add whipping cream or milk to the egg, very little of it ends up on the finished dish, so I'd say it doesn't add much in the way of carbs. The Romano cheese is low in carbs, too. Everything else is zero-carb if I'm not mistaken.

Total prep time was about 30 minutes. Click here to continue reading, or leave a comment »

Photo: 
Dredging chicken fillets in egg batter mixture
Dredging chicken fillets in grated Romano cheese
Adding chicken fillets to skillet
Low-carb fried chicken breast fillets with pecorino romano cheese crust
Chicken breast fillets with pecorino romano cheese crust ready to be served
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